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Azerbaijani dolma is a beloved dish that holds a special place in the country’s culinary heritage. This savory delicacy consists of seasoned meat and rice wrapped in tender grape leaves, creating a perfect harmony of flavors and textures. As we embark on this culinary journey, we’ll explore the intricate process of crafting this traditional dish, uncovering the secrets that make it a true representation of Azerbaijani cuisine.

The Origins and Cultural Significance

Dolma, which means “stuffed” in Turkish, has been a staple in Azerbaijani households for generations. This dish exemplifies the country’s rich culinary traditions, blending influences from Persian, Turkish, and Central Asian cuisines. Azerbaijani dolma is not just a meal; it’s a celebration of family, hospitality, and the bountiful produce of the region.

Ingredients for Azerbaijani Dolma

To create this culinary masterpiece, you’ll need the following ingredients:

  • 100 grape leaves
  • 1 kg lamb
  • 5 tablespoons long-grain rice
  • 3 tomatoes
  • 1/2 pomegranate
  • 2 onions
  • 50g garlic
  • 35g cilantro
  • 1/2 teaspoon ground coriander
  • 40g basil
  • 80ml sunflower oil
  • Salt and black pepper to taste
  • 2 liters water
  • 1 beef bouillon cube

Preparation and Cooking Time

Total time: 2 hours 30 minutes

  • Preparation: 1 hour 30 minutes
  • Cooking: 1 hour

Step-by-Step Cooking Instructions

  1. Soak the rice in cold water for 1 hour.
  2. Prepare 1 liter of beef broth using the bouillon cube.
  3. Finely chop the lamb and mix with minced onion and drained rice.
  4. Wash and finely chop basil and cilantro leaves, add to the meat mixture. Season with salt, coriander, and pepper. Mix well.
  5. Blanch grape leaves in boiling water for 5 minutes, then dry and remove stems.
  6. Place a spoonful of filling on the matte side of each grape leaf and wrap tightly into a small parcel.
  7. Peel and roughly chop the garlic. Blanch, peel, and quarter the tomatoes.
  8. Line the bottom of a deep pot with grape leaves, then layer the dolma, alternating with garlic and tomatoes.
  9. Pour hot broth over the dolma, ensuring it’s covered by 1 cm. Place a small plate on top to keep the dolma submerged, cover with a lid, and simmer for 40-45 minutes.
  10. Let it rest for 20 minutes before serving warm with matsoni (yogurt) and fresh herbs.

Serving Suggestions and Variations

Traditionally, Azerbaijani dolma is served with a side of matsoni, a tangy yogurt that complements the rich flavors of the dish. For a festive touch, sprinkle pomegranate seeds over the dolma before serving. This not only adds a burst of flavor but also provides a beautiful visual contrast.

While lamb is the traditional meat used in this recipe, you can experiment with leaner options like beef or even try a vegetarian version using a mixture of grains and vegetables. The key is to maintain the balance of flavors that make this dish so special.

Azerbaijani dolma

Azerbaijani dolma with pomegranate seeds

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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course World Cuisine
Cuisine Azerbaijani
Servings 1
Calories 3673 kcal

Ingredients
  

  • 100 grape leaves
  • 1 kg lamb
  • 5 tablespoons long-grain rice
  • 3 tomatoes
  • 1/2 pomegranate
  • 2 onions
  • 50 g garlic
  • 35 g cilantro
  • 1/2 teaspoon ground coriander
  • 40 g basil
  • 80 ml sunflower oil
  • to taste Salt and black pepper
  • 2 liters water
  • 1 beef bouillon cube

Instructions
 

  • Soak the rice in cold water for 1 hour.
  • Prepare 1 liter of beef broth using the bouillon cube.
  • Finely chop the lamb and mix with minced onion and drained rice.
  • Wash and finely chop basil and cilantro leaves, add to the meat mixture. Season with salt, coriander, and pepper. Mix well.
  • Blanch grape leaves in boiling water for 5 minutes, then dry and remove stems.
  • Place a spoonful of filling on the matte side of each grape leaf and wrap tightly into a small parcel.
  • Peel and roughly chop the garlic. Blanch, peel, and quarter the tomatoes.
  • Line the bottom of a deep pot with grape leaves, then layer the dolma, alternating with garlic and tomatoes.
  • Pour hot broth over the dolma, ensuring it’s covered by 1 cm. Place a small plate on top to keep the dolma submerged, cover with a lid, and simmer for 40-45 minutes.
  • Let it rest for 20 minutes before serving warm with matsoni (yogurt) and fresh herbs.
Keyword dolma

Tips for Perfect Azerbaijani Dolma

  1. Choose young, tender grape leaves for the best texture.
  2. Don’t overstuff the leaves, as the rice will expand during cooking.
  3. Arrange the dolma tightly in the pot to prevent them from unraveling.
  4. Adjust the cooking time based on the size of your dolma – smaller ones may cook faster.
  5. For added flavor, layer lemon slices between the dolma while cooking.

By following these steps and tips, you’ll create a dish that truly captures the essence of Azerbaijani cuisine. Whether you’re cooking for a special occasion or simply want to explore new flavors, this Azerbaijani dolma recipe is sure to impress and delight your taste buds.

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World Cuisine

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